Braised beef brisket
Ingredients: 1000 g beef brisket, 10 peppercorns, soy sauce to taste, 1 tbsp sugar, 2 tbsp salt, 1 tbsp cooking wine, 3 dried chili peppers, 4 slices of ginger, 2 green onions.
Directions: Clean and wash the brisket into pieces in a pot, add water to a boil over high heat, blanch for 4 minutes, rinse and dry for later.
Heat the oil in a pan and stir-fry the peppercorns and dried chili peppers until fragrant. Stir-fry the beef over high heat to change color, add the green onion and ginger and stir-fry for a while, add salt, sugar and soy sauce and stir-fry evenly.
Add water to a boil, turn to medium-low heat and simmer for 1 hour, open the lid and turn to high heat to collect the soup, turn off the heat and put on a plate and sprinkle with coriander to eat.
Red oil waist flower
Ingredients: Pork loin 500 g, cucumber 150 g, red oil chili pepper 30 g, garlic 15 g, green onion 5 g, salt 2 g, monosodium glutamate 2 g, pepper oil 15 g, sweet potato starch 20 g, vinegar 15 g.
Method: Tear off the fascia on the surface of the pork loin and cut it in half, take out the white fascia emotion inside, wash it clean, put it on a flower knife and cut it into strips in the basin, add salt and water and stir evenly, soak for 30 minutes, fish out and rinse clean to control the water.
Add starch to the pork loin and mix well. Boil water in a pot, boil the water and add cooking wine and salt, pour into the pork loin and cook over medium heat until cooked through, then remove the controlled water and set aside.
Wash and cut the cucumbers into slices and spread on the bottom of a plate to set aside. Put the boiled loin flowers on top of the cucumber, put the chopped garlic in a bowl, add salt, monosodium glutamate, pepper oil and stir well, then add chili oil, pour on the waist flowers, sprinkle with green onions and eat.
Spicy stir-fried lamb
Ingredients: 300 g lamb, 50 g onion, 20 g coriander stalks, 1 tbsp salt, corn oil to taste, 2 tbsp starch, 1/2 tbsp pepper, 3 tbsp pepper water, 1 tbsp cooking wine, 4 dried chili peppers, 1/2 tbsp soy sauce, 1/2 tsp dark soy sauce, 1 tbsp cumin.
Directions: Rinse the peppercorns in a bowl and soak in water for 6 hours. Wash and cut the lamb into slices and place in a bowl and set aside. Wash and cut the onion into strips, cut the coriander stalks into sections, wash and cut the red peppers into strips and set aside.
Stir the lamb with pepper water, cooking wine, soy sauce, pepper and starch and marinate. Heat the oil in a pan and stir-fry the lamb over medium heat for a while, sauté until it changes color and set aside.
Leave the oil in the pot, after the oil is hot, pour the onion and stir-fry, pour in the dried chili pepper and lamb and stir-fry evenly, add salt, soy sauce, cumin grains and stir-fry for a while, pour in the coriander stalk and stir-fry evenly, turn off the heat out of the pot and put it on the plate to eat.
Beef vermicelli stew
Ingredients: 100 grams of cooked beef, 80 grams of vermicelli, 200 grams of cabbage, 10 grams of garlic, 3 green onions, 3 red peppers, 3 slices of ginger, 1/2 tablespoon of pepper, 1 spoon of cooking wine.
Directions: Cut the beef into slices and wash the cabbage and cut into chunks. Heat the oil in a pan and fry the peppercorns over medium-low heat to bring out the aroma and remove the peppercorns. Stir-fry the garlic and ginger in a pan to bring out the aroma.
Add the beef and stir-fry for a while, then add the soy sauce, soy sauce and cooking wine and stir-fry to color. Add water and chili peppers and bring to a boil for 6 minutes, pour in the chopped cabbage and cook for 2 minutes. Open lid and add salt, pepper and MSG and continue simmering for 1 minute.
Add vermicelli and simmer for 1 minute, add the shallots and stir well, turn off the heat and pour in a large bowl, sprinkle with parsley and serve.
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